| 1 lb. dried black-eyed peas |
| 1 T. vegetable oil |
| 1 medium onion, chopped |
| 5 cloves garlic, minced |
| 1 lb. smoked ham hocks |
| 6 c. water |
| 1 T. seasoned salt |
| 1 t. onion powder |
| 1 t. ground cumin |
| 1 t. freshly ground black pepper |
| 1/4 t. crushed red pepper |
| 3 bay leaves |
Gather all ingredients. Soak black-eyed peas in a bowl of water for at least 2 hours, or overnight.
Heat oil in a large, heavy saucepan over medium heat. Add onion and garlic; sauté until onion is translucent, about 5 minutes.
Add ham hocks and water; bring to a boil. Cover, reduce the heat to a simmer, and cook for 1 hour.
Drain peas; add to the pan along with seasoned salt, onion powder, cumin, black pepper, red pepper, and bay leaves. Bring to a boil. Cover, reduce the heat to a simmer, and cook for 1 hour.
Uncover the pan and cook until peas are tender, about 30 more minutes. Remove bay leaves and ham hocks before serving.
Serves 8.